20-Minute Pan-Seared Fish with Pomegranate Salsa

Name: 20-Minute Pan-Seared Fish with Pomegranate Salsa
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 4 filets cod or halibut (or another firm white fish); 1/2 teaspoon each: garlic powder, Kosher salt, freshly-cracked black pepper; 1 tablespoon olive oil or butter; 1 cup POM-POMS fresh pomegranate arils; 1/3 cup finely-chopped fresh cilantro; 1/4 cup finely-chopped red onion; 1 jalapeno, cored and finely-chopped; juice of one lime; pinch each of: ground cumin, Kosher salt and freshly-cracked black pepper

Delicious pan-seared fish (halibut, cod, or your favorite fish!) meets sweet and juicy pomegranate salsa in this quick and easy dinner recipe. Serve it up with garlicky kale for a fresh and feel-good meal that everyone will love!

⏱ 20 menit 🔨 Persiapan 12mnt 🔥 Masak 8mnt 📊 Mudah 🍽 4 porsi 👁 38

20-Minute Pan-Seared Fish with Pomegranate Salsa

Bahan-bahan

4 porsi

4 filets cod or halibut (or another firm white fish)
1/2 teaspoon each: garlic powder, Kosher salt, freshly-cracked black pepper
1 tablespoon olive oil or butter
1 cup POM-POMS fresh pomegranate arils
1/3 cup finely-chopped fresh cilantro
1/4 cup finely-chopped red onion
1 jalapeno, cored and finely-chopped
juice of one lime
pinch each of: ground cumin, Kosher salt and freshly-cracked black pepper

Langkah-langkah

Sprinkle the fish filets evenly on both sides with the cumin, salt and pepper. Set aside.
Heat oil (or butter) in a large sauté pan over medium-high heat until shimmering (or melted). Add the seasoned fish filets and cook for about 5 minutes on the first side, or until browned. Carefully flip the filets, and cook for 2-3 more minutes* or until the fish is cooked through. (I recommend preparing your salsa during while the fish cooks, to save time.)
Transfer the fish to the serving plates, and top with the pomegranate salsa. Serve immediately.
Add all ingredients together in a large mixing bowl, and toss until evenly combined. Serve immediately, or cover and refrigerate for up to 24 hours.

Ikan & Seafood